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Curried Lentils and Vegetables

Curried Lentils and Vegetables

A simple, yet richly flavored dish. Enjoy on its own or over warm quinoa, brown rice or millet. Make lentils a regular part of your meals for quality protein and a good source of fiber. Try this recipe with different vegetables such as cauliflower, bell peppers, celery or broccoli.



  1. In large saucepan with lid, heat canola oil to medium. Add onion and sauté until softened, about 5 minutes.
  2. Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about 2 minutes.
  3. Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry. Simmer for about 15 minutes or until vegetables are tender.
  4. Season to taste with pepper and garnish with cilantro, if using.
  5. Serve.

4 servings; serving size 2/3 cup (150 mL)

Nutritional Analysis Per Serving Calories 150 Total Fat 5 g Saturated Fat 0 g Cholesterol 0 mg Carbohydrates 22 g Fiber 5 g Sugars 5 g Protein 5 g Sodium 210 mg Potassium 313 mg

Source: Patricia Chuey, RD | Diabetes-Friendly, Heart-Smart

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